Personal Work Plan for Catering Management in 2022

Near the end of the year, in addition to summarizing the work of one year, we should also make a work plan for the next year and seize the advantage of planning in advance. The following is my personal work plan for catering management in 2022 for your reference only. Welcome to read this article.

Personal Work Plan for Catering Management in 2022 (I) 1. Internal management of restaurants

1, kitchen operation management

(1) According to the market situation and the needs of different periods, discuss with the chef and formulate the promotion plan of holiday catering in different periods of the year, and collect the feedback from the guests during the implementation process to improve it.

(2) Work closely with the kitchen, change the menu regularly, introduce new dishes regularly, constantly improve the production process and product quality, make the products strive for perfection, check the food quality after the launch, feedback the opinions of the guests in time, improve the food quality and meet the needs of the guests.

(3) Supervise chefs to do a good job in food hygiene, cost accounting and supply standards. Master the supply and preparation of kitchen ingredients every day, and cooperate with chefs to do related work.

(4) Supervise the head chef to do a good job in the health and safety of the production department, implement the food hygiene system, and conduct regular safety and fire prevention education to ensure production safety.

(5) Regularly analyze the operating costs together with the director of the production department, formulate the cost control plan, and supervise the implementation.

2. Restaurant management

(1) Make gross profit of food sales and strictly control food costs.

(2) Write operating rules, improve service quality, formulate job responsibilities and service standardization procedures for restaurant employees, supervise and inspect restaurant managers and employees to serve customers according to service standards, and continuously improve service quality and work efficiency.

(3) Carry out staff training at all levels to improve the overall quality of staff. Assign special personnel to make employee training plans, organize employees to participate in various training activities, continuously improve employees' service awareness, service skills, skills and service quality, and improve work efficiency.

(4) Formulate assessment standards for managers, service personnel and employees at all levels, carefully assess the daily work performance of department managers, and stimulate the morale and enthusiasm of employees.

(5) Organize service skill competitions to show the service skill level of employees. Select and reward employees who have achieved excellent results in the competition, so that employees can continue to learn business knowledge.

(6) Strengthen the maintenance of various service facilities and appliances, assign special personnel to be responsible for and manage them, with clear responsibilities, define the inspection items of facilities and appliances, and conduct regular inspections on a regular basis to ensure the normal use of equipment and facilities and reduce accidents.

(7) Pay special attention to the construction of staff, grasp the ideological trends of employees, and provide excellent employees with opportunities for promotion and salary increase through evaluation and assessment of employees.

(8) Before the start of the meal, organize the salesman and the head of the production department to hold a pre-shift sales communication meeting to understand the supply and clearance of dishes on that day, so as to better promote sales.

(9) Strengthen the inspection and management of pre-meal service environment, service material resources and hygiene to ensure that customers have a comfortable dining environment and improve service efficiency.

(10) Arrange the shifts of service personnel flexibly, strengthen personnel regulation during the opening period, and ensure sufficient personnel and quality of service.

(1 1) Strengthen on-site supervision, strengthen walking management, properly handle guest complaints, establish good relations with guests, and organize a summary meeting after work every day.

(12) Establish a restaurant customer opinion collection system to reduce the probability of customer complaints, such as setting up a guest opinion form, a service opinion book and a product opinion book. According to the feedback information, find out the shortcomings of service work, take measures to strengthen pre-meal control and in-meal control, and improve service quality.

(13) Organize regular administrative meetings of restaurant managers to solve existing problems and listen to employees' opinions and suggestions on the internal management and external sales of restaurants.

(14) Establish a restaurant material management system, strengthen the management of restaurant food raw materials and articles, and arrange special personnel to be responsible for the collection and storage of food raw materials and articles.

(15) Check whether the cost of food and raw materials in restaurants and kitchens is too high, ensure that all costs are transferred in and out, and rationally use resources such as water and electricity to reduce waste, reduce expenses and increase profits.

(16) Pay special attention to the hygiene and safety of the restaurant, assign special personnel to check the cleanliness of the restaurant, and assign special personnel to clean and tidy all areas of the restaurant regularly to provide guests with a comfortable and high-quality dining environment.

Second, cost control

1, formulate energy cost (water, electricity, oil and gas) management system, maintenance system, supervision system and reward and punishment system.

2. Establish scientific standards for rational use of energy, install independent water meters and meters in various regions, make statistics every month, and give appropriate rewards to the achievements of energy-saving departments according to the standards after January.

3. Propagandize and inculcate the concept of energy saving, encourage employees to put forward reasonable suggestions on energy saving, and implement the responsibility system of two-way scientific research projects for energy saving and consumption reduction.

4. Strict acceptance, the establishment of goods warehousing system, from procurement-receipt, inspection-inventory, warehousing-delivery, inventory-processing-service sales-sales revenue, strictly control each level.

5. According to the catering consumption information on the day of booking and the predicted number of catering consumption on that day, purchase as planned to avoid the backlog of goods and affect the operation of funds.

6. Prepare raw material procurement plan, establish procurement approval process, do a good job in procurement management, and put an end to collusion and cheating between supply and demand sides. According to the practice of the hotel industry, the buyer will be changed every six months.

7. Organize restaurant related personnel to conduct a market survey at least once a month to understand and master the variety and price changes of raw materials in the market, and accurately determine the purchase price of raw materials for various dishes.

8. Strengthen the management of the use of low-value consumables, exchange old stationery for new ones, prevent employees from using guest materials and prevent restaurant materials from being stolen.

9, food processing comprehensive utilization of leftovers, improve the yield of food, such as radish skin can be used to make pre-meal snacks.

10. In order to control the cost, meals for customers and employees should be separated, which is beneficial to accounting.

1 1, do a good job in employees' ideological work and prevent employees from stealing vegetables.

12, training employees to be "multi-functional". If the large banquet staff is insufficient, logistics procurement, engineering and other personnel can be mobilized to participate in the work.

13, the staffing should be reasonable, fully consider the work needs, and reduce unnecessary post setting and unnecessary management levels.

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15. Make clear the brand and price of the goods. Food raw materials generally include edible oil, rice, flour, various meats, eggs, poultry, dried and fresh vegetables and fruits, aquatic products and various seasonings. There are many kinds and different prices.

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In addition to typing the outbound order with the computer, we should also make a detailed account with the account book to ensure that the computer and the account book are registered in the same way. At the same time, it also creates conditions for "first in first out, last in first out", avoids overstock, expiration and deterioration, and takes stock of warehouses every month.

17. The financial department of the restaurant should check the dishes, drinks, drinks and bills sold every day, and also check the number of the menu or menu or card, so as to prevent account leakage, account leakage and account evasion, increase the catering cost of the hotel and cause economic losses.

18 establish a strict loss reporting system for deterioration, damage and loss of raw materials, and formulate a reasonable loss reporting rate. The head of the department shall report the loss to the financial warehouse, fill in the loss report form according to the name, specification and weight, and explain the reasons for exceeding the specified loss report rate.

19, the purchase channels should be diversified. Green vegetables can be wholesaled in Kaiping Yi Tong, game Jiangmen restaurant can be wholesaled by itself, and seafood can be wholesaled to coastal areas by itself, which can control costs and improve price competitiveness.

20, the introduction of "six regular" management concept, combined with their own business practice, fully mobilize the self-discipline of employees. The essence of "six regulars" is: work is often studied, daily rectification is often made, the environment is often clean, things are often stipulated, everyone is often self-disciplined, and all staff are often marketing.

Third, marketing.

1. Under the influence of national policies, to do a good job in restaurant management, it is necessary to take (delicious, distinctive and affordable) as the development direction of catering.

2. Understand the catering market information and competitors' situation, do a good job in positioning our catering service, and urge everyone to implement it.

3. Coordinate the opinions and work of various departments internally, contact major companies, institutions and enterprises, and establish good relations.

4. Use various media channels (leaflets, short messages, WeChat, radio, television, newspapers, etc. ) Conduct extensive publicity, increase the restaurant's awareness, lock in the target customer base, and increase publicity to the target customer base.

Personal work plan for catering management in 2022 (II) I. Internal management of restaurants:

1. Participate in formulating reasonable annual business objectives of the restaurant, and lead all employees of the restaurant to actively cooperate with the sales department.

2. According to the market situation and the needs of different periods, discuss with the chef * * * to make a catering promotion plan, and collect customer feedback to improve it in the implementation process.

3. Formulate the post responsibilities and service standard process of employees, supervise and inspect the restaurant managers and employees to serve customers according to service standards, and continuously improve service quality and work efficiency.

4. Pay special attention to the construction of the workforce, grasp the ideological trends of employees, and provide excellent employees with opportunities for promotion and salary increase through the evaluation and assessment of employees.

5. Assign special personnel to make employee training plans, organize employees to participate in various training activities, continuously improve employees' service skills, skills and service quality, and improve work efficiency.

6. Hold a meeting of all staff of the restaurant at least once a month, analyze and report the monthly operating indicators and income and expenditure of the restaurant, and solve the existing problems; Listen to employees' opinions and suggestions on the internal management and external sales of the restaurant, and let employees participate in the management of the restaurant extensively; Report to the assistant general manager.

7. Work closely with the kitchen, check the quality of the dishes, feedback the opinions of the guests in time, improve the quality of the dishes and meet the needs of the guests.

8. Establish a restaurant material management system, strengthen the management of raw materials and articles consumed by restaurant materials, arrange special personnel to be responsible for the collection and storage of raw materials and articles consumed by materials, check whether the cost of food and raw materials in the front hall and kitchen is too high, ensure that the transfer-in and transfer-out of various costs are reflected, and rationally use water, electricity and other resources to reduce waste, reduce costs and increase profits.

9. Pay special attention to the hygiene and safety of the restaurant, assign special personnel to check the cleanliness of the restaurant, assign special personnel to clean and tidy all areas of the restaurant regularly, and provide guests with a comfortable and high-quality dining environment.

Second, marketing:

1. Widely publicized through various channels (leaflets, customer websites, short-term promotions, etc.). ) to increase the restaurant's awareness, lock in the target customer base, and increase publicity for the target customer base.

2. Establish regular contact files, establish good relations with guests, solicit opinions from guests through face-to-face and telephone interviews, handle complaints from guests and sell restaurant products.

3. Always carry out the restaurant's own business route, take price and service as advantages, and strive to improve the direction according to the suggestions of the guests. Make promotion plans according to different periods.

Third, business strategy:

1. At the initial stage of operation, while avoiding its sharp edge, we should carry forward our own characteristics, create characteristics in preferential treatment and create warmth in standardized service. Continuous improvement and progress.

2. According to the characteristics of this restaurant, increase the promotion of in-house guests, and strive to attract in-house guests within a certain expectation.

3. Peripheral and national buildings, banks, institutions, etc. It is the primary task of our market development, and the economic benefits are for guests.

In my future work, I will make continuous improvement based on this plan and according to the specific operating conditions and problems of the restaurant.

Personal Work Plan for Catering Management in 2022 (III) 1. Laying a good foundation for restaurant management can be summarized as "one center" and "two basic points"

First, the "one center" of restaurant operation. The center of restaurant management is the market and target customers. Restaurants must attach importance to the market, be market-oriented, and work around the market. Market-centered restaurants should follow market rules, do market research and understand market demand. We should not rely on subjective speculation to operate, but should adjust our business strategy in time with market changes and carry out restaurant business activities purposefully.

Second, the "two basic points" of restaurant management.

There is always competition in the market economy, and sometimes the competition is very cruel. If a restaurant wants to win in the fierce competition, it must first practice its internal strength, manage and coordinate all aspects of the work within the enterprise, so as to enhance its operational strength and be invincible in the unpredictable market. To this end, we must strive to cultivate and bring up a high-quality staff and establish a correct business philosophy. These are two basic points of restaurant management.

The production and consumption of restaurant services occur at the same time, and the contact between guests and employees who provide services is multifaceted and extensive. Without first-class employees, there is no first-class service; Without satisfied employees, there will be no satisfied guests. Employees are the most valuable wealth and resource of the restaurant. Cultivating and bringing up a staff with good quality, rich knowledge, skilled skills, standardized etiquette, honest business ethics and enthusiastic working attitude is the most fundamental work of catering management. Restaurant is a traditional service industry, and the service should be customer-oriented, so that customers can feel at home everywhere.

To do this, we must fully implement the business philosophy of "guests first" in restaurants, establish the working concept of "making customer satisfaction the first responsibility", consider and serve customers in all directions, and lay a good business foundation from ideological construction.

Second, management should be innovative.

The more developed the thinking society is and the more subdivided the market is, the more professional the restaurant management should be.

In recent years, the phenomenon that restaurant products are similar, similar and the same store is more prominent in China, which leads to intensified competition among restaurants, rising costs and declining benefits. The diversification of consumer demand requires the diversification of restaurant products. Dining room hardware can't be more luxurious, magnificent, large and complete, but should be based on limited investment to design different styles, tastes, atmospheres and cultural characteristics. Restaurant software should also be "new" (personalized, characteristic and visual) on the basis of "old" (standardization, standardization and programming).

Restaurants will be ruthlessly eliminated by the market if they don't carry out this innovative transformation work. Restaurant innovation should be carried out according to customers' requirements, fully solicit customers' opinions and listen to various reflections. For old customers, we should actively seek improvement opinions and improve our work in time, so that old customers can constantly feel new services and changes and enhance their loyalty to products. For new customers, it is necessary to strengthen the publicity of the restaurant's functional characteristics and highlight the differences with other restaurants. To retain customers, products must have changes, innovations and breakthroughs. If a restaurant wants to show its uniqueness, the easiest breakthrough is culture.

The regional characteristics of culture are particularly obvious. Most of the guests come from different places. The higher the star rating, the farther away from the restaurant, and the greater the cultural difference. Restaurants can highlight local characteristics in architectural modeling, interior decoration, clothing of service personnel, service form, food culture, background music and entertainment activities, so as to attract customers to choose their own restaurants for consumption. Restaurants provide life services, and the general psychology of guests is always innovative, seeking differences and changes, and they are often willing to accept various cultures in different places. If you cater to the original lifestyle of the guests blindly in the service, you may not be able to achieve the ideal effect. Because the guests come from all directions, the stylized mode can't adapt to all the guests, and sometimes the guests may think that this kind of catering is poor in service. Of course, innovative services cannot be imposed on others. We should provide guests with a variety of choices, respect their choices and provide personalized services.

Third, do a good job in restaurant internal marketing.

Restaurant internal marketing is the promotion of all restaurant staff, the continuation and extension of restaurant marketing, and the best form to save marketing costs.

First of all, internal promotion is aimed at the promotion of guests or old customers who have already stayed. Stabilizing existing customers means stabilizing existing market share.

Secondly, internal promotion does not need full-time staff, which is easier and more convenient than external promotion activities. From the general manager to the waiter, from the front desk to the background, everyone can participate, and the restaurant staff are all voluntary salesmen. As long as the enthusiasm and initiative of all staff are mobilized and some methods and skills are properly mastered, the restaurant will form a strong internal sales force.

Secondly, internal promotion does not require special funds. Unlike advertising, public relations and so on. It needs special funds, but at the same time it loses no time to sell it to customers properly, just by changing more flexible methods, language skills and forms. This is the lowest cost and the fastest way to promote sales. In addition, internal promotion is not subject to any restrictions, and it is very convenient to initiate promotion anytime and anywhere during the service process.

Therefore, internal promotion is a very effective marketing. It is an extension of external promotion. The guarantee of internal promotion is the quality of service. Only high-quality service will satisfy guests, and they will be willing to accept the induction of internal promotion, increase consumption and spend again. In addition, establishing and perfecting an incentive internal promotion mechanism is the institutional guarantee for doing internal promotion well and establishing the marketing awareness of all employees.

Personal Work Plan for Catering Management in 2022 (IV) 1. Clarify the division of work of the foreman and make reasonable arrangements in management, transfer positions according to job requirements, strengthen the professional knowledge and skills of the foreman, communicate with customers and arrange the promotion of dishes.

Second, to promote and cultivate potential, self-motivated and dedicated employees, and to strengthen the training of various business skills and knowledge of employees, so that every employee can become an all-round development person, and any work at the reception will be excellent.

Third, hold regular employee sit-ins to understand employees' ideological trends and living conditions, and deeply understand employees' inner thoughts and rationalization suggestions.

Fourthly, collect guests' opinions and suggestions on dining service and food quality, and make records as an important basis for us to improve our service and food, reduce the probability of customer complaints, so as to continuously improve and improve our service quality and food quality.

Five, for tableware, the loss is large, and every employee is strictly required to' love the shop and feel at home' and work in strict accordance with the three light operations to reduce the loss of tableware and reduce costs.

6. Strengthen the staff's awareness of openness and service, smile at meals, provide detailed service, especially open service, and communicate with guests. Communication is a bridge to the soul, and it is also a way to close the distance with guests, enhance familiarity and understanding, and at the same time understand guests' preferences.

Seven, strengthen the coordination, communication and cooperation between the front hall and the kitchen. Strengthen the awareness of the front desk staff on the quality of dishes. They are not only waiters, but also inspectors. They play a key role in controlling the quality and quality of each dish, the order and speed of serving, and making guests eat healthy and satisfactory dishes.